Japanese Christmas Cake

Preheat oven to 320°F (160°C). Lightly grease an 8-inch cake pan and line the bottom with parchment paper. Extend the parchment paper 1-2 inches above the edge of the pan for easy removal. (5 minutes)

In a large bowl, using an electric mixer on high speed, beat the egg yolks and 10 tablespoons of granulated sugar until the mixture is pale yellow and thick. (2-3 minutes)

Thoroughly wash and dry the beaters. In a separate, medium bowl, beat the egg whites and 6 tablespoons of granulated sugar until medium-stiff peaks form. The peaks should be glossy and slightly curled at the tips. (3-5 minutes)

Gently fold about one-third of the egg white mixture into the egg yolk mixture to lighten it. Then, add the remaining egg white mixture and gently fold until just combined, being careful not to deflate the batter. Aim for about 30 folds. (3 minutes)

In a medium bowl, whisk together the sifted cake flour and salt. Sift half of the flour mixture over the batter and gently fold until just combined. Add the remaining flour mixture and fold until well combined, being careful not to overmix. Aim for about 40 folds. (5 minutes)

In a small bowl, whisk together the avocado oil (or grapeseed oil) and milk. Microwave on High for about 30 seconds, or until warm. Gently pour the warm milk mixture into the batter and fold until well combined. Aim for about 30 folds. The batter should remain light and airy. (3 minutes)

Pour the batter into the prepared cake pan. Gently tap the pan on the countertop several times to release any trapped air bubbles. (1 minute)

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. An instant-read thermometer inserted into the center should register at least 190°F (88°C). (45 minutes)

Immediately invert the cake onto a wire rack and let it cool completely. (2 hours)

While the cake is cooling, prepare the simple syrup: In a small bowl, combine the hot water, orange liqueur, and the remaining 6 tablespoons of granulated sugar. Stir until the sugar is completely dissolved. Let the simple syrup cool to room temperature. (10 minutes)

In a food processor fitted with the blade attachment, pulse the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip. (1-2 minutes)

Once the cake is completely cool, use a long serrated knife to slice it horizontally into three equal layers. (3 minutes)

Brush each cake layer generously and evenly with the cooled simple syrup, using all of it. (5 minutes)

Place one cake layer on a cake plate or serving tray. Spread about 3/4 cup of whipped cream evenly over the layer. Arrange one-third of the sliced strawberries over the whipped cream. Spread another 3/4 cup of whipped cream over the strawberries, gently pressing the whipped cream between the berries. (5 minutes)

Top with the second cake layer and repeat the whipped cream and strawberry layers. Place the final cake layer on top. (5 minutes)

Frost the top (and sides, if desired) of the cake with the remaining whipped cream. Garnish with the remaining one-third of the sliced strawberries. (5 minutes)

Chill the cake in the refrigerator for at least 1-2 hours, or up to 4 hours, to allow the flavors to meld and the cake to set. (120 minutes)

Slice and serve cold. (5 minutes)